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Zucchini Pineapple Bread

Here is another quick bread recipe.  I found Zucchini Pineapple Bread II Recipe – Allrecipes.com.  It was a different from the normal Grandma’s Zucchini Bread recipe but I am not sure it was better.  I love trying new things and thought the added pineapple sounded interesting.

I substituted out some oil and didn’t not add the pecan’s due to Mr.Picky.  This was a very moist zucchini bread and it was enjoyed.  Next time I will leave out the raisins and add the pecans, I think the flavors would work better.  Also make sure you really drain the pineapple well so there is not to much liquid in the batter.

Zucchini Pineapple BreadZucchini Pineapple Bread:

  • 3 eggs, beaten
  • 2 cups sugar
  • 1 tsp vanilla
  • 1/2 cup oil
  • 1/2 cup applesauce
  • 2 cups zucchini,grated
  • 3 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup raisins
  • 1 cup pecans, chopped
  • 1 cup crushed pineapple, drained.

Mix together eggs, sugar, vanilla,oil, applesauce, and zucchini.

Sift together the flour,baking soda, baking powder, and salt.  Add this mixture to the wet ingredients.

Stir in nuts, raisins, and pineapple.

Pour into 2 9x5x3″ pans that have been lightly greased.

Bake in a preheated oven for 325 degrees for 1 hour or until toothpick comes out clean.

(If doing mini loaves reduce cooking time by about 20 minutes or so)

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Honey Oat Bread

This Soft Honey Oat Bread – Bakingdom looked great.  I was looking for a homemade bread recipe to go along side dinner.  Honey Oat bread was the perfect pairing with a hot bowl of soup.  Not to mention the next morning it made the best toast ever.

My mother-in-law is so intimidated by yeast breads don’t be scared of yeast it is fun.  I love baking with yeast and watching my creation grow the kids love this part as well.  This method was new to me because I usually proof my yeast with the warm water and whatever sugar is in the bread.  This usually assures me that the yeast is active and ready.

This honey oat bread recipe turned out to be a light bread with a good chew.  The sweetness of the honey shows through but without becoming a sweet bread.  Great recipe to mix up the same old bread.

Honey Oat BreadHoney Oat Bread:

  • 3 cups flour
  • 3/4 cup oats (old fashion or instant)
  • 2 1/4 tsp yeast
  • 1 1/2 tsp salt
  • 1 cup milk
  • 1/4 cup water, warm
  • 2 Tbs butter
  • 1/4 cup honey

bread topping:

  • 1 1/2 Tbs honey
  • 1 1/2 Tbs oats

In a mixing bowl combine flour, oats, yeast and salt.

Warm milk and add butter to it until it melts.  Add in the water and honey to this mixture.

Pour the milk mixture into the flour mixture.  Use a dough hook or spoon until a dough forms.

Knead the dough ball by hand or with a dough hook for about 10 minutes, the dough will be stretchy.

Place dough in an oiled bowl and allow to rise 1/2-1 hour until doubled in size.

Once doubled flatten to a 9×12″ rectangle.  Tightly roll and tuck ends underneath.

Prepare a 9×5″ loaf pan by greasing lightly.  Place roll into the loaf pan.  Cover with a towel and rise another 1/2-1 hour.Honey Oat Bread

Preheat oven to 350 degrees.

Brush the loaf with warm honey and sprinkle with oat topping.

Honey Oat Bread

Bake at 350 degrees for 40-50 minutes.

Honey Oat Bread

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Easy Hamburger Buns

When searching for a hamburger bun recipe for Mr.Picky’s Giant Birthday Burger I found 40-Minute Hamburger Buns Recipe | Taste of Home.  I tried it and we fell in love from there.  As I mentioned in the Giant Burger post this really, really is the perfect bun.  It had a light texture that held up well the burger.  It was not overpowering and allowed you to taste more than just bread without falling apart or getting too soggy.

I also think this recipe would be made wonderfully into some dinner rolls.  In fact before I had the chance my sister used the recipe to bring to an event.  Everyone complimented her on how great the rolls were.  Can’t be a recipe that makes two things.

This yeast recipe really takes little time to rise and turns out wonderfully.  I was a little worried that my giant bun was going to turn out flat.  Trusting other comments on the bun I just kept going.  It puffed right up in the over to the perfect sized bun.  Three cheers to a perfect recipe!

Baked giant burger bun using Easy Hamburger Bun recipe.

Baked giant burger bun using Easy Hamburger Bun recipe.

Easy Hamburger Buns:

  •  2 Tbs active dry yeast
  • 1 cup warm water
  • 1/3 cup olive oil or vegetable oil
  • 1/4 cup sugar
  • 1 egg
  • 1 tsp salt
  • 3-3 1/2 cup flour

In a bowl combine yeast and water.  Add in sugar and oil and allow to sit for 5 minutes until foamy.

Add in egg, salt, and a bit of flour at a time until you form a soft dough.

Turn onto a floured surface and knead until smooth and elastic feeling.

Do not let rise.

Divide dough into 12 pieces and shape into balls (1 one giant piece for a giant bun).

Giant Burger Bun

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Place on a greased cookie sheet about 3 inches apart.

Cover with a towel and allow to rise/rest for 10-20 minutes.

Bake at 425 for 8-12 minutes until golden brown.  The buns should sound almost hollow when tapped with your finger.


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Cauliflower Pepper Jack Cheese Soup

Growing up Christmas dinner was usually Cauliflower Cheese soup.  My mothers secret was pepper jack cheese which gave the soup the perfect amount of spice.  My sister came across Cauliflower-Cheese Soup Recipe – Allrecipes.com which is an exact recipe.  It adds carrot, celery, and potato which my mom never did.  I gave it a try but added a bit of the secret ingredient and blended it a bit like my mom did.

My two-year old ate two bowls and asked again for more the next day.  I loved the added carrot and celery.  The added potato allowed a bit less thickener.  The best part you don’t need must seasoning but salt and pepper.

Cauliflower Pepper Jack Cheese SoupCauliflower Pepper Jack Cheese Soup:

  • 1 1/2 cup water
  • 1-2 stalks celery,chopped
  • 1/2 large onion, chopped
  • 1/2 cup carrot, chopped
  • 1 large russet potato, peeled and cubed
  • 1 medium head cauliflower, cut in florets
  • 4 Tbs butter
  • 4 Tbs flour
  • 1 1/2 – 2 cups milk or half and half
  • salt and pepper, to taste
  • 1 cup cheddar cheese, shredded
  • 1 cup pepper jack cheese, shredded

In a medium pot combine water with celery, carrots, onions, potatoes, and cauliflower.  Bring water to a boil, cover with a lid and simmer for about 15 minutes until vegetables start to become tender.

Cauliflower Pepper Jack Cheese Soup

In a large pot or dutch oven melt butter.  Add in flour and cook about 2 minutes  on medium heat.

Cauliflower Pepper Jack Cheese Soup

Stir in milk until smooth and mixture begins to thicken.

Add in the water and vegetables.  Continue to cook until all vegetables are tender, season with salt and pepper.

It you prefer a smoother soup, use an immersion blender at this time to blend to desired consistency.

Stir in cheese and taste again for any seasoning needed.

Enjoy piping hot with a good loaf of bread.

Swope Soda Bread

The first time I had soda bread was from my an Irish friend years ago.  Her mother had sent a loaf to work and I was able to try soda bread.  It was not what I was expecting and did not suit my fancy.  It is a more dense bread because it is similar to a quick bread but with a strong taste of baking soda.

My Grandma called to say she had tried a new recipe and was bringing me down a loaf of soda bread.  I can never tell my Grandma no and was willing to give soda bread another try.  It looked similar to a wheat bread and Grandma suggested to toast it.

It was a wonderful surprise.  Mr.Picky and the kids both loved it as toast with a bit of jam.  This recipe was off the back of the Bob’s Red Mill package of whole wheat (which Grandma had clipped out for me to keep).  This soda bread is a great mixture of a wheat bread and a soda bread without the baking soda being overwhelming.  The buttermilk lightened the bread and gave it a delectable texture.

Swope Soda Bread:Swope Soda Bread

Yields 2 Loaves

  • 4 cups whole wheat flour
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 tsp salt
  • 1 quart buttermilk (4 cups)
  • 4 tsp baking soda

Preheat oven to 375 degrees.

Prepare two bread pans by lightly greasing them.

In a large mixing bowl combine wheat flour, AP flour, sugar, and salt.

In a separate bowl combine baking soda and buttermilk.

Divide batter into prepared pans and smooth the tops of the loaves.

Turn oven down to 350 degrees and bake about 50 minutes.

Turn out loaves and cool on wire rack.

Add buttermilk mixture to the dry mixture and mix until just combined.


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Grandmother’s Buttermilk Cornbread Recipe

Made this cornbread recipe the other night for the third time.  This makes the perfect cornbread in my eyes, nice and moist without crumbling.  Grandmother’s Buttermilk Cornbread Recipe – Allrecipes.com was the best cornbread recipe I have found and need to make sure I share this recipe.

Buttermilk Cornbread:Buttermilk Cornbread

  • 1/2 cup butter
  • 2/3 cup sugar
  • 2 eggs
  • 1 cup butter milk
  • 1/2 tsp baking soda
  • 1 cup flour
  • 1/2 tsp salt
  • 1 cup corn meal

Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.

Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Buttermilk Cornbread

Chunky Chicken Salad

Chunky Chicken Salad

Chicken salad is a great change to the regular weekday sandwich.  Not to mention once you put it together, it keeps all week and you can have a sandwich in 30 seconds.  Mr.Picky is a huge fan of chicken salad, and it travels well out-of-town.

Enjoy this recipe, and feel free to add in walnuts or almonds which would both taste great.  Serve with crackers, as a sandwich, or with tortilla chips.

Chunky Chicken Salad:

  • About 4-5 cups of cooked chicken, shredded or diced (I used a rotisserie chicken, skin removed)
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 1 Tbs Dijon mustard
  • salt and pepper, to taste
  • 1 Tbs lemon juice
  • 1/2 tsp dried thyme
  • 1 Tbs fresh parsley, chopped
  • 2 stalks celery, finely chopped
  • 1/2 cup onion, finely chopped
  • 1/2-1 cup dried cranberries

Whisk together mayo, sour cream, mustard, lemon juice, salt and pepper in a medium bowl.

Once dressing is combined and tastes good, add all the remaining ingredients and mix well.

Allow to chill for at least an hour for flavors to develop.

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